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Sunday, March 7, 2010

Salt and Pepper Pork Chops

From the kitchen of One Perfect Bite...Like many small families we eat a lot of chicken and pork. They make it possible for us to have meals that can be eaten in one sitting without having to deal with leftovers. For years after the children were on their own, I'd use pork tenderloin because it was fast to make and always tender. We love pork chops, but cooking them properly and serving them before they become shoe leather isn't always easy. More often than not, they need to be brined to keep them moist and tender as they cook. While doing some reading in preparation for our, now completed, trip to China, I came across a recipe from Taiwan that used thin cut pork chops. I thought the recipe was worth a try and we've been delighted with the results ever since. If you like, a reduced sodium soy sauce or tamari can be used to marinate the chops. The chops should be no thicker than 3/8 of an inch. If yours are more than that, beat them to submission. While the marinade can be made in less than 5 minutes, the chops should laze in it for at least an hour before they're are cooked. Total cooking time is less than 5 minutes and, be forewarned, the chops will toughen if they are overcooked. I serve these right from the pan with scallion rice and a bean sprout salad. I know you're going to love these. Here's the recipe.
Salt and Pepper Pork Chops...from the kitchen of One Perfect Bite with a lot of help from Wei-Chuan Cooking School Taiwan

I have a bad habit of overcooking my pork chops. I think that I like to make absolute sure they are cooked through and end up making them overdone and tough. Your picture looks delicious and I'll have to take your advice and beat them into submission when they are too thick. It might be therapeutic. :-)

I am going to have to try these. I have discovered I prefer to eat pretty much only pork and chicken anymore, but am guilty of overcooking pork way too often. I love, love, love to eat pork cooked or barbecued just right. Thank-you.

I got your recipe off Pinterest and made these today. My family is raving over the taste. They absolutely love love love, the marinade is the best ever ! They all want your recipe. Cindy, from New Orleans.

Linda, I'm sorry you had trouble with the recipe. The only thing I can think of that might cause the problem was that your oil was not hot enough or you had too many chops in the pan. I've never encountered the problem and that is the only variable that could occur from one kitchen to another. I hope you have better luck next time. Blessings...Mary

I found your recipe a couple of months ago on Pinterest, and it's become a regular in our rotation. I usually add a little bit (1-2 tsp) of sesame oil to the marinade. Love this one! Thanks for sharing!

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